Heat oven to 375°F. Grease a 9-inch tart pan with a removable bottom.
Crust: Process nuts and sugar in a food processor until nuts are finely chopped. Add flour and egg white and process until mixture holds together.
With wet fingertips, press dough over bottom and up sides of prepared pan.
Bake 15 minutes or until crust slightly pulls away from sides of pan.
While crust bakes, whisk eggs, sugar and lemon peel just until blended. Stir in mango purée and cream.
Pour into crust and bake 25 to 30 minutes until puffed and golden and a knife inserted near center comes out clean.
Spread nuts in a baking pan. Bake in 350°F oven 6 to 8 minutes until they smell toasted.
Peel a 1 1/4-pound ripe mango. Cut flesh off pit. Purée in a food processor or a blender.
Calories 322 Fat 17g Saturated fat 0 Cholesterol 72mg
Sodium 30mg Carbohydrate 43g Fiber 0
This recipe has been added to the following public cookbooks:
billys notable cooking
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
ADVERTISEMENT
